Friday, November 30, 2007
Flash in the Pan
It all began with the salmon. When I saw that chunk of smoked flesh I knew that I had to have it. Then, I read in Fine Cooking that champagne will lose it's fine fizzy qualities after a few weeks in the fridge. With Mimosas on the brain I began to scour the internet for a feast that would be ready in a flash. It wasn't long till my eyes locked on a recipe for Smoked Salmon Hash. Later, cozied up on the couch with my plate of hash in one hand and a mimosa in the other, I felt indescribably light, though I was well on my way to being woefully full.
I made a few small changes to the original recipe. Here is my tested and approved version.
Smoked Salmon Hash
3 Tblsp butter
3/4 lb frozen hash brown potatoes
4 ounces smoked salmon, cut into large chunks
1/2 cups finely chopped red onion
1 1/2 Tblsp drained capers
1 1/2 Tblsp sour cream
1 Tblsp prepared horseradish
1 Tblsp Dijon mustard
1 bag baby spinach
4 fried eggs
Melt 2 Tblsp butter in a large, heavy pan over medium heat. Add the hash browns in an even layer and cook, covered for 10-12 minutes. While the browns cook, mix salmon, 1/4 cup onion, capers, sour cream, horseradish, and mustard together in a small bowl. Melt 1 Tblsp butter in another large fry pan, and add the remaining 1/4 cup chopped onion to it. Cook over medium heat until onion is soft and lightly browned. Add spinach to pan and cook until wilted. Add salt and pepper to taste. When your hash browns are their named color turn them over and add the smoked salmon mixture to the pan. Cook over medium heat until warm. Load up your plate with spinach, hash, and fried eggs. (A bit of toast will be nice too.)